Place butter and oil in a large non-stick pan and allow butter to melt over medium heat.

Once melted, add in mushrooms and garlic, then season with salt and pepper, to taste.

Cook for 10 minutes, stirring occasionally, or until the mushrooms are tender and the water has evaporated. Remove from the pan and set aside.

To the hot pan, add in beef, onion, parsley flakes, paprika, salt, and pepper and cook, breaking up the meat as you go, until the beef is no longer pink.

Sprinkle in flour and cook for 1 minute.

Slowly whisk in broth, heavy cream, worcestershire, and dijon, bring to a simmer, then simmer for 5 minutes or until the sauce has started to thicken.

Remove the pan from the heat, slowly whisk in sour cream, then stir in the cooked mushrooms.

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